Piyaz ka Achar

Introduction

Piyaz ka Achar, also known as Onion Pickle, originates from Punjab.

Preparing the Main Ingredients

Ingredients:

• 20 baby (pearl) onions
• 250ml / 8fl oz (1 cup) malt (white) vinegar
• 200g / 7oz (1 cup) jaggery or soft brown sugar
• 1 teaspoon chilli powder
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon Garam Masala
• 6 cloves garlic, crushed
• salt

Instructions:

1. Put the whole onions in a large bowl, then season with salt and mix together. Put them in sterilized jars and tie muslin (cheesecloth) over the top, then leave in a sunny or warm place for 2 days, shaking daily.
2. Open the jars and drain the onions and place them on kitchen paper (paper towels) for about 2 hours.
3. Put the vinegar in a deep pan, add the jaggery, all the spices, and garlic and season with salt, then bring to the boil and cook for about 10 minutes.
4. Add the onions and cook for a further 5–10 minutes. Remove from the heat and allow to cool overnight.
5. The next day, put the mixture into sterilized jars, cover with muslin and leave on the windowsill for a week, shaking it daily.
6. It will be ready to eat after 7–10 days.